Whippoorwill Creek Farm

John and Beth moved to the farm from San Francisco in 2019. John is the 5th generation Hogeland to farm the land in Iowa. John grew up on the farm, was trained as a chef and butcher, and now raises grass-finished beef and goats. Beth Hoffman has been reporting on food and agriculture for more than twenty-five years and is the author of 'Bet the Farm: The Dollars and Sense of Growing Food in America,' a book about the economics of farming, told through her story of moving to the farm.

The farm employs rotational grazing and regenerative farming techniques to raise grass-finished beef. They avoid the use of sprays, chemicals, GMO corn, or soybeans. The Whippoorwill Creek runs through the farm, and the name was adopted to acknowledge that they are caretakers of the land, emphasizing the interconnectedness of all living beings on the farm.

They offer quarters, halves, and whole beef directly to consumers. John, with his 12 years of experience as a butcher, provides butchery classes and guidance on how to buy and use beef. Additionally, they raise goats and sell wild mushrooms picked in their forests. The farm also offers cooking and team-building classes, and they emphasize the importance of feeding families nutritious food, creating jobs in the community, and ensuring the health of Iowa's land for future generations.